These easy, fluffy Pumpkin Waffles are bursting with pumpkin spice flavor for the perfect any time of the year! Make them for breakfast or brinner (breakfast for dinner).
Having several pumpkin recipes to make are a must in our house not only when Fall weather comes around but all throughout the year. Spicing up recipes with the warmth of pumpkin and cinnamon is such added treat. Pumpkin french toast, pumpkin muffins, and baked pumpkin donuts are more of our favorites to add warm pumpkin flavors to.
Homemade Pumpkin Spice Waffles
Sometimes fall mornings call for something special, especially weekend morning! It’s usually pancakes or waffles so why not add some amazing pumpkin flavors even if it’s not pumpkin season!
These waffles are so delicious! The flavors of fall shine through in these pumpkin waffles. Blended pumpkin and warm spices make them feel like an indulgent treat
They are perfectly fluffy on the inside and crispy outside. They got the big thumbs up from the sometimes picky eaters in our house. I’ve even added a few chocolate chips in for them!
If you are making for a crowd on a special occasion, place them in a warm oven directly on the wire rack in a single layer so they don’t get soggy on a plate from the steam.
makes 4 waffles
Flour – I used oat flour in this recipe but feel free to use all-purpose flour as well.
Pumpkin Spice – A must for many fall recipes. Store bought or this easy homemade pumpkin pie spice that’s a simple blend of cinnamon, nutmeg, ground ginger, cloves and allspice.
Baking powder, baking soda , and salt – helps make them extra fluffy .
Eggs – 2 large eggs are needed for this recipe.
Pumpkin puree – Canned pumpkin add sthe perfect amount of pumpkin flavor. Don’t buy the pumpkin pie filling. It’s has much more sugar in it.
Maple syrup – Adds the perfect amount of natural sweetness.
Milk – I used almond milk but use any milk of choice.
Greek yogurt – The secret ingredient to use in place of oil and for a tad of added protein and less fat. I did say they were healthy, right?
Vanilla extract – for that little extra touch of warmth.
How to Make these Waffles
Heat a waffle iron while mixing ingredients.
Add the oat flour, pumpkin pie mix, baking powder, baking soda and salt to a medium mixing bowl and blend together.
In a large mixing bowl, add the eggs, pumpkin puree, , maple syrup, milk, yogurt and whisk until combined. (being careful not to overtax)
Add the dry ingredients to the pumpkin mixture and stir gently to just combine.
Spray the waffle maker with cooking spray and pour in ½ cup of batter and cook until golden brown.
Substitute white whole wheat flour or use a mixture of flours if desired.
Use gluten-free flour if desired. Oat flour is also gluten-free.
Make your own oat flour by grind oats in a food processor until fine.
Substitute honey or brown sugar for the maple syrup in the mixture.
Substitute canola, vegetable, or slightly melted coconut oil for the yogurt if preferred.
Mix a little water in with all-natural peanut butter until thin enough to pour over top of the waffles.
Serve waffles hot and drizzled with these favorite toppings: maple syrup, honey, thinned out peanut butter, whipped cream, banana slices or chopped pecans or walnuts.
Waffles are so easy to freeze. After cooling, wrap each one is plastic wrap and place them in a freezer friendly plastic zip closure bag.
Place the waffles directly on oven rack at 350 degrees for 3-4 minutes to get them crispy again. You can also place them in a toaster oven as well.
Try these other pumpkin recipes too!
Healthy Pumpkin Waffles
- 1 ¼ cups oat flour or all-purpose flour
- 1 tablespoon pumpkin spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons maple syrup or honey
- 1 cup almond milk or milk of choice
- 2 tablespoons greek yogurt
- 1 teaspoon vanilla extract
- Heat a waffle maker while mixing ingredients.
- Add the oat flour, pumpkin pie spice, baking powder, baking soda and salt to a medium mixing bowl and blend together.
- In a large mixing bowl, add the eggs, pumpkin puree, , maple syrup, milk, yogurt and whisk until combined. (being careful not to over-mix)
- Add the dry ingredients to the pumpkin mixture and stir gently to just combine.
- Spray the waffle maker with cooking spray and pour in ½ cup worth of batter.
- Cook for about 4 minutes or follow the waffle makers manufacturer’s suggested cooking time.
- To keep the waffles crisp, put them on a cooling rack instead of stacking them on a plate.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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I can’t get enough of waffles and scrambled eggs. Perfect together!
These look delicious. I’ve not really started making much with pumpkin yet either…I think because fall is a bit late arriving in our area. It seems like Halloween is really sneaking up on me this year.
Looks delicious, thanks for sharing with Hearth and soul blog hop, pinning
I love waffles and since these have no gluten I can have it. Thanks for sharing these awesome waffles. I can’t wait to try them. I would love it if you would share this post at a link party I am co-hosting. I hope to see you there. Have a great week.
My mouth was watering while I read this!!! YUM!
These look so yummy. I’ve been wanting to make waffles for the longest time. Need to invest in a waffle maker I think! I want to try these soon for sure! Popping over from Nifty Thrifty Sunday. 🙂
I can’t believe I have lived so long without a waffle maker 🙂
The Better Baker
MMM! Love all your healthy additions to a perfect start to the day. YUM! So glad you shared with us at Weekend Potluck.
Your Waffles look wonderful and perfect for the season! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
These sound absolutely perfect for a fall breakfast or dessert! 🙂
Nice to find a healthy alternative. Perfect for fall! Thanks for sharing your recipe with SYC.
These look excellent. We might have to give these go